Vanilla Coconut Cake

This recipe contains no flour, but is so moist and delicious!

Easy steps that kids can help with too!

  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 6 eggs
  • 1 box (11-12 ounce) vanilla wafers, crushed
  • 1/2 cup milk (1%, 2%, alternative)
  • 1 1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 1/2 teaspoon ground all spice

I used my food processor to ground up the vanilla wafers and ended up using “pecan flour” vice chopping up whole pecans.

In a large mixing bowl, cream the butter and sugar. Add eggs and beat until light and fluffy.

Alternate the milk and crushed vanilla wafers, then fold in the coconut and pecans.

Pour into a greased pan; can use bundt, cake pans, 13×9 baking pan. Your choice, I used a 13×9 baking pan for this.

Bake 350°F for 25 minutes until bubbly and just turning golden brown.

Cool completely and, if desired, serve with whipped cream or ice cream.

Yield: 12-16 servings.

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